There is no other way better to used over ripened bananas than banana bread! My family can never get enough of the stuff. This time I made my banana bread, I decided to add a little Crunchy twist to the good old family favorite! I added chocolate chips and light brown sugar topping that gave this fabulous bread a succulent crumbly, sweet topping! It was fabulous. The best part is it’s frugal, and super easy to make! To make this recipe even more frugal make sure to check the clearance section in your produce department. They have over ripened bananas at mine all the time for half the price of regular bananas!
3 ripened bananas
1 T milk
2 large eggs
1 stick unsalted sweet cream butter (room temperature)
1-2 Tbsp Cinnamon (to taste)
1 cup granulated sugar
2 tsp Vanilla
1/2 cup mini chocolate chips
5 T light brown sugar
3 cups flour
1 t baking soda
1 t salt
1 t baking powder
Preheat oven to 350 and grease a loaf pan
In mixer blend butter and sugar until light and fluffy
In a medium bowl mix the flour, salt, baking soda, and baking powder.
Mix banana mixture and butter mixture until blended. (I like to leave slighltly lumpy so you have warm banana chunks in your bread)
A little bit at a time add the flour mixture to the wet mixture. Blend only until all the flour is moistened.
Pour into a greased loaf pan. Top with light brown sugar and chocolate chips.
Bake for approximately 1 hr 10 min. to 1 hr 20 minutes until toothpick comes out clean after placed in center of the loaf.
Allow to cool 10 minutes before removing from pan and serving. Enjoy!